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Smoky Red Lentil Sausages

by Christina Julia

If you crave something with the heft and chew of sausage, look no further. Liquid smoke gives these chewy, high-protein links a meaty quality, and you will love them with your morning scramble, or even sliced on a pizza

Smoky Red Lentil Sausages

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup/250 g red lentils,
  • soaked overnight
  • 1 cup/155 g rolled oats
  • ½ cup/60 g unbleached
  • all-purpose/plain flour
  • ½ cup/60 g gluten flour
  • ½ cup/120 ml plain
  • soymilk or other milk
  • ¼ cup/10 g
  • nutritional yeast
  • ¼ cup/60 ml canola oil,
  • plus more for the cloth
  • 2 tbsp tamari or
  • soy sauce
  • 2 tsp liquid smoke
  • flavoring
  • 1 tsp salt
  • 1 tsp dried sage
  • 1 tsp fennel seeds
  • ½ tsp granulated garlic
  • ½ tsp dried oregano
  • ½ tsp red pepper flakes

Instructions

  • Drain the lentils and finely grind them in a food processor.
    Transfer the paste to a large bowl and stir in the oats, both
    flours, soymilk, yeast, canola oil, tamari, smoke flavoring,
    salt, sage, fennel, garlic, oregano, and pepper flakes. Knead
    to combine.
  • Set up a steamer and bring the water to a simmer. You
    may want to keep a teapot of hot water handy to replenish
    as it goes. Cut four 8-in-/20-cm-long pieces of cheesecloth/
    muslin. Rub oil on the cloth to prevent sticking. Form four
    sausages about 5 in/12 cm long. Wrap them in cheesecloth/
    muslin and tie the ends with string. (Alternatively, divide the
    mixture between four 6-oz/180-ml oiled ramekins and drizzle
    the tops with oil.) Steam for 1 hour, until the “sausages” are
    firm to the touch. Let cool before unwrapping. Store tightly
    wrapped in the refrigerator for up to 1 week, or freeze for up
    to 1 month.

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